李樹添師傅談豉油創新口味

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Uploaded by on Aug 25, 2009

醬油於中菜烹調上扮演著一個非常重要的角色,比重約佔整個烹調過程之五成。很多廣東菜式如蒸海鮮,都會用醬油調味。一些外省菜如紅燒肉、紅油抄手,都會加入醬油。若果沒有­了醬油,中菜的味道就會大打折扣了。現時一些外國廚師,都喜歡加些醬油、芝麻於西方菜式中,成了中西合壁的新口味。
以前醬油只分為生抽及老抽,但現在市面上已推出很多不同品種的醬油,如蒸魚豉油、餃子醬油、煲仔飯醬油。以前廚師需要自己去調校不同味道的醬油,現在就方便得多,只要根據­所烹調的菜式,買適合的醬油便可。

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